4 Servings 20 min Cook
1 Tbsp Butter
1 Tbsp Wheat Flour
1 1/2 Cup Lowfat Milk
1/2 Tsp, ground Basil
1 Grams Nutmeg
1/2 Tsp Salt
1/4 Tsp Pepper
1 Cup Parmesan Cheese
3 Tbsp Canola Oil
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
16 Oz Shrimp
4 Fl oz White Wine
15 1 Oz Pasta
1/2 Cup Parmesan Cheese
Place butter into medium sauce pot and melt completely over medium heat.
Add the flour and whisk until smooth.
Cook for 2 minutes.
Slowing start adding the milk, 1 cup at a time, cooking about 1 minute after each addition, whisking constantly.
Add the seasonings and cheese.
Continue to cook over medium heat, whisking frequently until sauce thickens, about 7 to 8 minutes (cook to desired consistency).
Cover and keep warm.
Heat a large frying pan over high heat and add several tablespoons of canola oil.
Add the onion and garlic and sauté for 2 minutes - do not brown.
Add the shrimp followed by wine and close pan with lid.
Cook over high heat for 3 to 4 minutes, then uncover and add the prepared sauce into the pan along with seasonings.
Turn heat down to medium and continue to cook until sauce thickens, about 7 to 8 minutes.
Cover and keep warm.
Cook pasta according to package instructions.
Toss small portions of pasta with prepared sauce and serve immediately, garnished with additional cheese.
Enjoy!
